Isn't this pretty?


These are slice zucchini and onions, sprinkled with pickling salt, ready to 'percolate' for 3 hours. After that, I drained 'em and added mustard seed, turmeric and vinegar, so I could get this:
Zucchini pickles, just in time for Thanksgiving dinner. That was over a week ago. Since then, I've given away zucchini, I've eaten steamed zucchini (twice) and raw zucchini (once) and made two zucchini loaves for a dessert part. And yep, you guessed it. I still have a stack of zucchini! It looks like more pickles are in my future...